Bahn Mi

Bahn Mi created by OrmondEater

This is one of those recipes that words fail. It is a combination of several recipes I have tried for these iconic Vietnamese sandwiches. The mayo needs to be spread thick but go light on the meat. If you want to tone down the heat on the jalapenos, take out the seeds and ribs. I have to restrain myself from making it too often. One note of caution, the slaw does not smell good when it is pickling

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Bring the water, vinegar and sugar to a boil.
  • Let liquid cool.
  • Season shredded veggies with salt, mix, veggies in the liquid and let sit at.
  • room temp for 30 minutes.(Refrigerate up to over night.).
  • Make the sandwiches while the veggies soak. Preheat oven to 400 degrees F.
  • Slice the baguettes open lengthwise, and slather the insides with mayonnaise.
  • Arrange the baguettes on a baking sheet and bake until hot and crusty. (about 5minutes).
  • While the bread is cooking, put the pork slices on a baking sheet and warm them in the oven with the bread.
  • Put the sliced pork on the bread. top with the slaw, sliced jalapeno and many sprigs of the cilantro.
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@OrmondEater
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@OrmondEater
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"This is one of those recipes that words fail. It is a combination of several recipes I have tried for these iconic Vietnamese sandwiches. The mayo needs to be spread thick but go light on the meat. If you want to tone down the heat on the jalapenos, take out the seeds and ribs. I have to restrain myself from making it too often. One note of caution, the slaw does not smell good when it is pickling"
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  1. Pollywog
    great sandwich! I love this recipe. It has just the perfect balance of flavors. Now I don't need to buy the sandwich; I can make it.
    Reply
  2. OrmondEater
    Bahn Mi Created by OrmondEater
    Reply
  3. OrmondEater
    Bahn Mi Created by OrmondEater
    Reply
  4. OrmondEater
    This is one of those recipes that words fail. It is a combination of several recipes I have tried for these iconic Vietnamese sandwiches. The mayo needs to be spread thick but go light on the meat. If you want to tone down the heat on the jalapenos, take out the seeds and ribs. I have to restrain myself from making it too often. One note of caution, the slaw does not smell good when it is pickling
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